%0 Journal Article
%T Total Antioxidant Capacity and Phenolic Content of Pasteurized and UHT-Treated Cow Milk Samples Marketed in Turkey
%A Kubra Ertan
%A Damla Bayana
%A Ozge Gokce
%A Tapani Alatossava
%A Yusuf Yilmaz
%A Oguz Gursoy
%J Akademik G£¿da
%P 103-108
%@ 2148-015X
%D 2017
%R 10.24323/akademik-gida.333630
%X In this study, UHT-treated (a total of 39 samples with 17 full-fat, 17 semi-fat and 5 skim milk) and pasteurized (5 fullfat) milk samples from different trademarks were obtained from national market chains, which constitute the majority
of the Turkey¡¯s pasteurized and UHT milk market. Total antioxidant capacities and phenolic contents of milk samples
were determined by the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and Folin-Ciocalteu (FC)
methods, respectively. Mean total phenolic contents of milk samples ranged from 505.46¡À16.66 to 982.14¡À168.42 mg
gallic acid equivalents (GAE)/L. Statistical results of the ABTS assay indicated that total antioxidant capacities in
decreasing order were pasteurized [280.25¡À7.71 ¦ÌM Trolox£¿ Equivalent (TE)] > full-fat (240.30¡À15.71 ¦ÌM TE) > skim
(216.78¡À4.90 ¦ÌM TE) > semi-fat (209.81¡À7.03 ¦ÌM TE) milk samples. In general, total antioxidant capacity of milk
samples determined by the Folin-Ciocalteu method increased with an increase in milk fat content. Antioxidant capacity
of pasteurized milks determined by both methods was higher than UHT processed milks.
%K Milk
%K Antioxidant
%K Phenolic compounds
%K Nutrition
%U https://dergipark.org.tr/tr/download/article-file/334507